|Flavoring with Herbs|
|by Clare Gordon-Smith|
A dazzling array of fresh herbs is now available in our stores, from traditional choices to the more modern options of lemon grass and kaffir lime.
Results 91 - 100 of 219 for blackberry cake
Cream shortening and sugar; add eggs. Mix dry ingredients together alternately mixing with buttermilk. Add berries. Bake at 350 degrees for 1 hour. ...
Cream together butter ... hours for the tube pan. Sprinkle confectioners' sugar between layers and on top. No other icing is necessary, cake keeps well.
Cream butter and sugars, add eggs and beat; alternate sour milk with the dry ingredients which have been sifted together; then add soda and at last ...
Mix together shortening ... together, then add blackberry jam. Also may ... until smooth. Frost cake. This cake is better if set a few days before serving.
Cream sugar, butter, ... cinnamon and vanilla. Add raisins and pecans. If you don't have blackberry jam, you may substitute pear preserves or applesauce.
Grease and flour ... powder sugar. Depends on how much icing you like as to how much milk and powder sugar you use. When you are ready then ice the cake.
Sift flour and spices together. Cream butter and sugar. Add beaten egg yolks, then buttermilk in which soda has been dissolved, alternately with ...
Place sweetened blackberries ... all other ingredients and pour over the berries. Bake in 350 degree oven until toothpick inserted in cake comes out clean.
Cream butter and sugar; add eggs. Add dry ingredients. Add blackberries. If mixture is dry add a little milk. Bake at 350 degrees for 45 minutes.
Mix all together and bake in floured pan at 350 degrees until done.
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